Korean Paengi Beoseot Jeon (Enoki Pancake)
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Paengibeoseot-jeon is a thin Korean pancake built around 200 grams of enoki mushrooms separated into loose strands and coated in a light batter of pancake mix, egg, and water.
Read more
Cooked over medium-low heat, the batter spreads thin enough that the edges turn golden and crisp while the mushroom clusters in the center stay moist and chewy. Chopped scallions add color and a mild onion fragrance throughout. The pancake is served with a dipping sauce of soy sauce, vinegar, and a pinch of chili flakes, whose acidity and salt lift the subtle earthiness of the mushrooms. Keeping the heat moderate is essential - too high and the outside burns before the interior sets.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Trim 2 cm from the base of 200 g enoki mushrooms, then cut the length in half.
Gently separate the attached strands with your fingers so there are no thick clumps that will stay undercooked.
- 2Season
Slice 20 g scallion into small rounds.
Whisk 70 g Korean pancake mix, 1 egg, 90 ml water, and 0.2 tsp salt until no dry pockets remain and the batter looks thin enough to coat lightly.
- 3Prep
Add the enoki and scallion to the batter, then lift and turn the mixture from the bottom with chopsticks.
Stop when each strand is lightly coated and there is no heavy pool of batter sitting underneath.
- 4Control
Preheat a pan over medium-low heat for 1 minute, add 2 tbsp neutral oil, and spread the mixture thinly.
Open any thick spots with chopsticks so the pancake is about 18 cm wide.
- 5Control
Cook uncovered for 3 minutes, then flip when the edges look golden and firm.
If the oil smokes or the surface darkens too fast, lower the heat and cook the second side for 2 1/2 to 3 minutes.
- 6Finish
Mix 1 tbsp soy sauce, 1 tsp vinegar, and 1/4 tsp Korean chili flakes in a small dish.
Cut the pancake while hot and serve immediately, when the edges are crisp and the center is still chewy.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Strands of enoki mushrooms are bound in a light batter to create crispy, golden edges.
- Finish cue
- Cook uncovered for 3 minutes, then flip when the edges look golden and firm.
- Avoid this
- High heat burns the outside while leaving the inside soggy; keep medium-low heat.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
27min, 10 ingredients
Category median
30min, 8 ingredients
Based on 80 recipes
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